Here’s a problem for you as host or hostess: you are giving a party where an uncertain number of people will arrive and eat at different times — and they all want an exciting dessert.
Brian and I love Super Bowl parties where we can root and boo with our friends. But we want to watch the game and the commercials, not worry about the food or serving. And some friends will come late, some will leave early and everyone is sort of snacking at their own pace.
Since almost every football party involves, at least in part, some Mexican food, here’s the perfect Mexican ending: bananas covered with dolce de leche and topped with nuts. We first had this dish decades ago at Sol Azteca in Boston. We still love it.
Besides being a sensational dessert, it’s one that is easy to have ready, one that your guests can assemble on their own as they come and go with the pace of the game.
Yesterday’s post was for the dolce de leche and yields about 5 cups. That’s enough for a long game, maybe even one overtime!
In Boston, the dessert is topped with walnuts. Pecans or almonds will be equally good, although that deep walnut flavor certainly does jive well with the sweet intensity of the dolce de leche.
Bananas with Dolce de Leche and Nuts
Yield: 1 serving
Ingredients:
- 1 ripe, but not overripe banana
- ⅓ cup dolce de leche
- ¼ cup chopped nuts: walnuts, pecans, or almonds
Preparation:
Ideally, refrigerate the banana for about an hour ahead to have it fully chilled.
Peel and slice the banana. If you are hurrying, just slice it. If you are serving at a table more formally, then fanning out the banana slices in an artistic spread is impressive.
Drizzle the dolce de leche over the bananas. Straight from the fridge, the dolce de leche can be very stiff so “drizzling” can be problematic. You can warm it slightly in the microwave or just leave it out for an hour from the fridge to allow it to warm and soften. Or, you can just put pile of the dolce de leche on the side of the plate and let each forkful of banana be dipped in.
Sprinkle the nuts over the dolce de leche.
Source: Sol Azteca Restaurant, Boston